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Quick Tartine with Chickpeas and Chard

Quick Tartine with Chickpeas and Chard


  • 1 shallot, sliced
  • 2 garlic cloves, sliced
  • 1 pinch red pepper flakes
  • 1 bunch Swiss chard
  • 1/3 cup white wine
  • 2 slices good country bread (or make this No-Knead Bread in advance), toasted
  • 1/4 cup low-fat ricotta cheese
  • 1 tablespoon olive oil
  • 1 15 ounce can chickpeas, just a bit of the liquid poured out
  • Salt
  • Pepper
  • Grated pecorino (optional)


  1. In a medium skillet over medium heat, saute the shallot and garlic in the oil until translucent and fragrant, about 2 minutes. Stir in the red pepper flakes. Add the chard, stems removed and coarsely chopped, to the skillet, tossing to coat.
  2. Turn the heat up and add the white wine, bringing it quickly to a boil. Turn the heat down to medium and simmer, stirring occasionally, until the chard is wilted, about 4 minutes.
  3. Add the chickpeas and most of their liquid to keep the mixture moist. Continue to cook until the chard is tender, another minute or so. Season with salt and red pepper to taste.
  4. To serve as an easy meal, slather each piece of toast with 2 tablespoons of ricotta. Top each with a big portion of the chard and chickpea mixture, and garnish with grated pecorino cheese.


  • Recipe courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen.


  • Nutritional information does not include optional grated pecorino.

Nutrition Information

Per serving: 623 kcal cal., 13 g fat (3 g sat. fat), 97 g carb., 14 g fiber, 5 g sugar, 26 g pro., 306 mg calcium, 10 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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